SALAD, FENNEL

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Ingredients:

  • 1 each fennel bulb

  • 1 stalk celery, sliced thin on bias
  • 2 TBS cilantro, chopped1 ea green onion, sliced
  • 1 lime juiced
  • 1 tablespoon sherry vinegar
  • 3 TBS extra virgin olive oil, Arbosana

Method:

As needed sea salt, ground coriander, ground pepper and sugar julienne fennel into large non reactive container with celery; toss in cilantro and green onion; squeeze fresh lime juice onto slaw; add vinegar and oil; add seasonings; set aside for service.




TO RECIPES

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